So these days I try to bake at least one new thing a week. Sometimes I don’t get it right because of lack of time slash laziness! But last night I got off my ever growing butt and baked up some cinnamon swirls. They came out really really nicely. They taste like mini cinnabuns, how can that be bad? It can’t.

There are just a few things to take note of when making these guys, I put too much mixture in my cupcakes holders so they came out huge, like inflamed dolphin balls. Not cool. So I would add only a tablespoon of batter and then the sugar/cinnamon mix, then another tablespoon – it’ll make sense once you’ve read the recipe. The other thing I would do is add a bit more of the sugar/cinnamon mix in the middle.

For the cupcakes:

1 3/4 cups cake flour

1 cups sugar

1/2 tbsn. baking powder

1/4 tsp. salt

113 grams unsalted butter, diced, at room temperature

1/2 cup milk, divided

2 large eggs

1 large egg white

1 tsp. vanilla

For the filling:

3 tbsn. sugar

3 tbsn. light brown sugar

1 1/2 tsp. cinnamon

1 tsp. cocoa powder

For the frosting:

226 grams of cream cheese, softened

1/4 cup unsalted butter, softened

450 grams powdered sugar

1 tsp. vanilla extract

vanilla bean seeds, from 1/2 a vanilla bean (you can get vanilla paste from woolworths)

To make the cupcakes, preheat the oven to 180 degrees. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions.

To make the filling, mix all the ingredients together in a small bowl and set aside until ready to fill the cupcake tins. When ready to fill, place about 1 1/2 tbsn. of cake batter into each muffin liner. Sprinkle with about 1/2 tsp of filling, then top with 1 1/2 tbsn. more of cake batter over the filling. Smooth the surface with the back of a spoon then use a toothpick to drag through the batter to distribute the cinnamon filling. Bake for 18 – 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting. To make the frosting, use a mixer to blend all of the ingredients together until smooth and creamy. Pipe or spread onto the cupcakes. Top with coarse sugar and cinnamon if desired.

If anyone makes them and wants someone to help them disappear, then give me a call. Oh and expect to see them in Wolves soon.

oH MY hell!!! These look amazing!! MUST try! P.s. drove past wolves the other day, by pure accident (I’m from PTA, was on the way to Parkhurst to meet wedding photographer) I got so excited! I made my bitch face promise that we would go there for tea and cake sooon!